Kale Butternut Squash Salad
CATEGORIES
INGREDIENTS
  • Cooking Time: 30
  • Preparation Time: 15
  • Dressing:
  • 1/4 cup EVOO
  • 2 Tbs balsamic vinegar
  • 2 Tbs pure maple syrup
  • 1/2 tsp sea salt
  • 1/2 tsp black pepper
  • 1/2 Tbs fresh rosemary, chopped
  • 1 garlic clove, minced
  • Salad:
  • 2 cups butternut squash, peeled and chopped
  • 2 cups kale, thinly sliced and massaged
  • 2 cups cooked quinoa
  • 1/2 cup leeks, thinly sliced
  • 1/4 cup basil, thinly sliced
  • 1/2 cup dried cherries (or cranberries)
  • 1 1/2 tsp EVOO
  • sea salt
  • black pepper
DIRECTIONS
  1. Preheat oven to 425°
  2. Toss squash with EVOO, salt and pepper
  3. Spread onto baking sheet and roast for 15 minutes, stir, and roast until tender and brown, approx 10-15 more minutes
  4. Prepare dressing by pureeing all dressing ingredients or vigorously whisk to combine
  5. Combine kale, leeks, cherries and basil in large bowl
  6. Add in quinoa and squash
  7. Stir in dressing, add salt and pepper if necessary
  8. Serve at room temperature
RECIPE BACKSTORY
I had some left over roasted butternut squash and thought this would be a great way to use it!